3Tablespoonsdiced, pickled jalapeno peppers or green chile peppersoptional
Instructions
Heat evaporated milk at medium low heat on smoker, grill or stovetop until it steams.
Reduce heat to a very low simmer (200-225 degrees) and stir in sodium citrate until dissolved.
Add shredded cheese gradually, stirring after each addition until cheese is melted and incorporated into milk.
Stir in peppers until heated thoroughly.
Notes
Optional additions are salsa, cilantro or crumbled and cooked chorizo.PLEASE NOTE: The ratio of cheese to milk can be varied according to your preference for a thinner or thicker queso dip. Smoked Queso Dip will thicken as it cools and form a skin on top, but can be stirred and the skin reincorporated. Using a cast iron skillet will keep it warm longer. Alternatively, it can be kept warm in a small slow cooker for longer serving times.